Healthy and Delicious Spring Rolls with Peanut Dipping Sauce Recipe
Spring rolls can feel a little intimidating to make if you've never tried it before, so today I'm going to walk you through how to make the best vegetable spring rolls. They are basically a handheld salad all wrapped up for convenience, and when you dip them in this homemade peanut sauce, the veggies become irresistible.
To start, let's make the peanut sauce. You'll need 1/3 cup of all-natural peanut butter, 2 tablespoons of tamari (gluten-free soy sauce), 2 tablespoons of lime juice, 2 tablespoons of maple syrup, 1 tablespoon of sriracha, 1 inch of fresh ginger (minced), and 1 clove of garlic (minced). Whisk all of that together and then add water, just 1 tablespoon at a time, until it looks smooth with a dippable consistency. Set the sauce aside while we make our spring rolls.
To prepare the veggies for the spring rolls, you'll need 4 to 5 large romaine leaves roughly chopped, 1 cup of shredded cabbage, 2 carrots (shredded or julienned), thinly sliced cucumber and red bell pepper, avocado, and fresh herbs like cilantro or basil.
Now, let's assemble the spring rolls. Fill a 9-inch cake pan with 1 inch of water and briefly submerge one piece of rice paper in the water for about 5 seconds. Remove the rice paper and place it on a cutting board or clean surface. Add a small amount of romaine lettuce to the middle of the spring roll wrapper, followed by shredded cabbage, carrots, sliced mango or cucumber, red bell pepper, avocado, and fresh cilantro leaves. Be careful not to make the pile of veggies too high to avoid ripping the wrapper. Start by pulling the bottom of the wrapper over the pile of veggies, then fold in the sides towards the center, and roll up the wrap towards the top like a burrito. Repeat this process with the remaining veggies and rice paper.
Serve the spring rolls whole or sliced in half with the peanut dipping sauce. It's important to note that these rolls don't keep very well in the fridge, so only wrap as many as you'll eat in a single meal. However, sliced veggies can be kept in the fridge for up to 48 hours, and the peanut dipping sauce can be made up to 5 days in advance.
With all the prep work done, you'll be able to wrap the spring rolls in just minutes for a quick and healthy meal. Enjoy these delicious veggie spring rolls!
Ingredients:
- 1/3 cup of all-natural peanut butter
- 2 tablespoons of tamari (gluten-free soy sauce)
- 2 tablespoons of lime juice
- 2 tablespoons of maple syrup
- 1 tablespoon of sriracha
- 1 inch of fresh ginger (minced)
- 1 clove of garlic (minced)
- 4 to 5 large romaine leaves, roughly chopped
- 1 cup of shredded cabbage
- 2 carrots, shredded or julienned
- Fresh mango slices, cucumber slices, or red bell pepper slices
- Avocado
- Fresh cilantro or basil leaves
- Spring roll wrappers made with white or brown rice
- Water for soaking the rice paper
Cooking steps:
- In a bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, sriracha, minced ginger, and minced garlic. Add water, 1 tablespoon at a time, until the sauce reaches a smooth and dippable consistency. Set aside.
- Prepare the veggies by chopping the romaine leaves, shredding the cabbage and carrots, and slicing the mango, cucumber, and red bell pepper. Slice the avocado and set aside.
- Fill a 9-inch cake pan with 1 inch of water. Briefly submerge one piece of rice paper in the water for about 5 seconds, then remove and place it on a cutting board or clean surface.
- In the center of the rice paper, add a small amount of romaine lettuce, shredded cabbage, shredded carrots, mango slices or cucumber slices, red bell pepper slices, avocado slices, and fresh cilantro or basil leaves.
- Carefully fold the bottom of the wrapper over the pile of veggies, then fold in the sides towards the center, and roll up the wrap towards the top like a burrito. Repeat with the remaining veggies and rice paper.
- Serve the spring rolls whole or sliced in half, and enjoy with the peanut dipping sauce.
